Grandpa’s Creamy PB Fudge
Ingredients:
- 2 1/2 cups sugar
- 1/2 cup margarine
- 2/3 cup evaporated milk
- pinch salt
- 4 heaping tbsp. marshmallow creme
- 2/3 cup creamy peanut butter
- Over medium heat, bring sugar, margarine, evaporated milk and salt to a boil until the candy thermometer reads 240 F.
- Remove from heat and add marshmallow creme and peanut butter. Let mix stand for about 15 minutes, stirring occasionally.
- Place wax paper into 9-by-9-inch baking dish and pour fudge into pan to completely cool.
- Remove from the pan, remove wax paper and cut into squares.
